Greek Honey Custard Pie with Crispy Phyllo

5 from 6 votes

Greek Honey Custard Pie with Crispy Phyllo

A rustic Honey Pie made with creamy goat milk semolina custard and a crispy golden phyllo base. Served warm, with honey, ground walnuts, and cinnamon.

Prep Time20

Cook Time45

Course: Dessert

Cuisine: Greek

Keyword: filo, Keto, Oven baked, sugar-free

Servings: pieces

Calories: 399kcal

Ingredients

For The Cream:

1 liter (4 cups) goat milk or plain cows milk
140 grams (5 ounces) honey
3 large eggs
120 grams (4.2 ounces) fine semolina
½ orange zested
1 teaspoon vanilla extract

For The Phyllo Base:

4 phyllo pastry sheets
70 grams (5 tablespoons) butter melted

For The Top:

150 grams (5.3 ounces) honey
3 teaspoons ground cinnamon
ground walnuts

Instructions

Heat milk, honey (140 grams), vanilla, and orange zest in a medium-sized cooking pot over moderate heat until steaming hot.
Beat eggs in a bowl and set aside.
Pour the hot milk into the eggs very slowly. Small drops at a time while whisking the eggs constantly.
Transfer back to the pot. Once you have added at least half of the milk to the eggs, transfer everything back to the pot.
Add the semolina and keep whisking until bubbles start to form on the surface. At this point, the cream will start to thicken. Cook for 1-2 minutes more, until the cream has thickened sufficiently. Remove from heat and set aside.
Preheat oven to 170°C / 340°F.
Prepare the pan. Brush a 12-inch round baking pan with melted butter.
Take 1 phyllo pastry sheet and cover the bottom of the pan. Brush the phyllo with butter. (The phyllo will hang out of the pan on one side.)
Add 3 more phyllo sheets the same way. Brushing each one with butter and ensuring that the bottom of the pan is covered on all sides.
Add the cream and spread it evenly with a spoon. Take the excess phyllo that hangs out of the pan and roll/fold it inward on top of the cream. To create a ruffled pie edge. Brush the phyllo edge with butter gently, and add any remaining butter on the surface of the cream.
Bake for approximately 30 minutes. Until both the phyllo and the cream get a nice golden brown color, and the cream appears to have set when you shake the pan.
Let the pie sit for at least an hour at room temperature to set and cool a bit.
Top with honey (150 grams), ground cinnamon, and ground walnuts (or other nuts of your preference).
Serve warm, cutting it into 8 large pieces

Nutrition